Hamburgers Au Poivre
Here's an elegant entrée that won't break the budget. Cracked black peppercorn-encrusted ground beef patties, pan-grilled and laced with cognac and red wine.
1 pound ground chuck
1/2 teaspoon salt
1/2 tablespoon cracked black peppercorns
1 tablespoon cognac
3 tablespoons red wine
- Combine ground beef and salt. Shape into patties, each about 3/4-inch thick. Sprinkle with cracked peppercorns and press into both sides of the patties.
- Cook in a large skillet over medium-high heat, turning once, until done, about 8 minutes. Drain. Sprinkle with cognac and red wine. Heat just to boiling and serve immediately.
Makes 4 servings.